Three-Fruit Marmalade

Preparation info

  • Difficulty


  • Makes


    ½ pint jars

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

I learned to make this luscious marmalade from a transplanted English lady living in Palm Beach, Florida, who never stopped complaining about not being able to find the ideal thick-skinned Seville oranges in the States and who, consequently, always referred to the confection as “my Southern marmalade.” Temple oranges will suffice, however, and what I usually do is add an extra half teaspoon of blanched, coarse-cut orange rind to each ½-pint jar.


  • 3 medium Temple oranges, washed thoroughly
  • 1 medium grapefruit, washed thoroughly
  • 1 lemon, washed thoroughly
  • 1 cup water
  • ¼ teaspoon baking soda
  • 6 cups sugar
  • 3 ounces liquid pectin (Certo)


Remove the rind from the oranges, grapefruit, and lemon with a sharp knife, then cut off and discard all the outer white pith. Place half of the rind and half the water in a blender or food processor, chop coarsely, and transfer to a large stainless-steel or enameled saucepan. Repeat the process with the remaining rind and water and add to the saucepan. Add the baking soda, bring to a boil, reduce the heat to moderate, cover, and cook for 10 minutes.

Meanwhile, quarter the fruit and remove all the seeds. Place the fruit in a blender or food processor, cover, and reduce to a purée. Add the purée to the saucepan, cover, and simmer over low heat for 20 minutes.

Transfer the mixture to a large kettle or Dutch oven (not cast-iron), add the sugar, bring to a full rolling boil, and boil hard for 4 minutes, stirring. Remove from the heat, add the pectin, skim any foam from the surface, and stir 5 minutes. Ladle the marmalade into seven ½-pint sterilized jars to within ¼ inch of the tops, seal, and store for at least 2 months at room temperature before serving.